1. To prepare the rolls, in a large bowl, sprinkle the yeast over tje water and set aside for about 10 minutes to bubble and foam. Add the honey, salt, oil, whole-wheat flour and 3/4 cup of the all-purpose flour and stir with a wooden spoon to mix well. 2. Add the remaining all-purpose flour, 4 to 5 tablespoons at a time, stirring constantly, until the fough holds together and pulls away from the side of the bowl. You may not need all the flour. 3. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, to until the dough is smooth and elastic. As you knead, add more flour if necessary. 4. Form the dough into a ball and transfer to a large butteredor oiled bowl, turning the dough to coat it on all sides with butter or oil. Cover loosely with a kitchen towl and set aside in a warm place to rise for about 45 minutes or until doubled in bulk. 5. Turn the dough out onto a lightly floured surface and knead briefly. Divide into 14 or 16 equal pieces and, using your hands, form each into a roll. Transfer the rolls to 2 lightly buttered baking sheets, leaving about 2 inches in between each, and cover with kitchen towels. Set aside to rise for about 30 minutes in a warm place until nearly doubled in bulk. 6. Preheat the oven to 375 degrees Farenheit about 20 minutes before the end of the second rising. 7. bake the rolls for 12 to 15 minutes or until the bottoms of the rolls sound hollow when tapped and the rolls are golden brown. Cool on wire racks. 8. To prepare the butter, in a small bowl, mash the butter with a fork. Add the basil and mash gently to mix. Season to taste with salt. cover and refrigerate until ready to serve.Notes:Ingredient #8-10 Are For the Butter.Tips:

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Light, fluffy, steaming-hot biscuits are welcome at nearly any meal, but they seem especially appropriate for Sunday dinner. Pop these in the oven just before dinner so that they are fresh and hot at the right time.View the full recipe